Goat, sheep, cow, and even buffalo milk are blended to make some of the best artisan cheeses on the West Coast.
Sonoma Herbs Sheep Cheese, Bellwether Farms: This creamy, spreadable fresh sheep’s-milk cheese is a standout, boosted with a flavorful infusion of fresh herbs. Try with crackers or stuffed into a warm omelet. bellwetherfarms.com (Heather Irwin/Sonoma Magazine)
Picolo, Andante Dairy: Dairy scientist Soyoung Scanlan created this firm cow’s milk cheese with the unique addition of crème fraîche. It has a musical name and the delicate flavor of the Sonoma hills. At Oliver’s Markets. instagram.com/andante_dairy (Heather Irwin/Sonoma Magazine)
McKinley Cheddar, William Cofield: “Proper British Cheese for Sonoma County and the Rest of the World” is the tagline for this newish Sebastopol cheesemaker focused on British-style cheeses. Sharp, nutty, and properly delicious. wmcofieldcheese.com (Heather Irwin/Sonoma Magazine)
St. Jorge, Joe Matos Cheese Co.: This raw milk cheese is inspired by the owners’ homeland in the Azores Islands—its taste falls somewhere between Cheddar and Monterey Jack. Made here since the 1970s. joematoscheeseco.com (Heather Irwin/Sonoma Magazine)
BoDacious, Bohemian Creamery: A goat cheese that’s sassy, bloomy, and bold in flavor. It comes as a funky, flattened disc that looks more like a meringue-topped pie than cheese, but you won’t mistake the taste. bohemiancreamery.com (Heather Irwin/Sonoma Magazine)
Grazin’ Girl, Valley Ford Cheese: A new release from the makers of the famous Estero Gold, with thick veins of blue tempered by creamy, buttery cheese. Delish with local honey and a baguette. Creamery tours, too. valleyfordcheese.com (Heather Irwin/Sonoma Magazine)
Mike’s Firehouse Jack, Spring Hill Jersey Cheese: This party pleaser won’t set your tastebuds alight, but there’s a little kick of heat to it. Excellent with a bitter IPA and a few toothpicks. springhillcheese.com (Heather Irwin/Sonoma Magazine)
Délice de la Vallée, Epicurean Connection: Made by caterer and cheesemaking instructor Sheana Davis, this fresh triple-cream cheese is great dipped in strawberries — or straight from the container. theepicureanconnection.com (Heather Irwin/Sonoma Magazine)
Cheese is a lifestyle choice in Sonoma County. Goat, sheep, cow, and even buffalo milk are blended to make some of the best artisan cheeses on the West Coast, right here in our own springtime backyard. Click through the above gallery for eight favorite cheeses.
